Pan Gravy – Updated

What is a good roast chicken without a pan gravy? This is my go to recipe for pan gravy that is super easy to make as your roast chicken is resting.

Key Ingredients to Pan Gravy:

• Drippings from the roast chicken or turkey – this helps flavor the gravy! If you don’t have drippings, use butter or oil in place of it.
• Mirepoix – the trifecta of onion, carrot, and celery.
• Flour – all purpose flour is all you need, but if you are gluten free use Bob Redmill’s 1-1 GF flour, or a GF flour blend that you like!
• White wine – this isn’t in many pan gravy recipes, but I think it is essential to balance out the richness of gravy. I love a dry sauvignon blanc.
• Chicken stock – homemade is prefered, but honestly I didn’t even have time for it for this recipe, so I used store bought.
• Thyme and herbs – the best herbs for this are thyme, rosemary or sage.
• Salt – I mean duh! We put salt in everything here, we love flavor!

Key Steps to Making Gravy:

• In a pan or pot, heat the drippings.
• Saute the mirepoix.
• Sprinkle in flour and coat the mirepoix once it is cooked through.
• Deglaze with white wine, scraping up the pan and all the brown bits that are delicious flavor.
• Add chicken stock and herbs and simmer for 20 minutes to thicken and develop flavor.

Ingredients:

• Fat drippings from roast chicken, or 3 tbsp of butter
• 1/2 onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 1.5 tbsp all purpose flour or gluten free flour
• 1/2 cup dry white wine, sauvignon blanc is my fave
• 3 sprigs of thyme
• 2 cups of chicken stock
• salt and pepper

Preparation:

STEP 1.

Add the drippings to a medium size pot and place the pot stovetop over medium heat.

STEP 2.

Add onions, carrot, celery and sauté until translucent, salting as you go. Add minced garlic and sauté another 2 minutes. Add flour and coat the vegetables evenly. Once coated, deglaze with white wine, stirring constantly to prevent clumping. Reduce until it is almost dry.

STEP 3.

Add the remainder of the ingredients. Slowly whisk in the stock to prevent clumping. Season with salt and pepper, add herbs. Bring to a simmer and simmer for 15-20 minutes until thickened and the raw flour taste is gone.

STEP 4.

Strain through a fine mesh strainer and serve! (alternatively, blend the vegetables into the gravy for more flavor instead of straining)